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In the cooler months I CRAVE this Hungarian Goulash Stew recipe with tender beef, potatoes, and carrots in a flavorful broth. It’s hearty and absolutely delicious; must serve with a slice of crusty bread!
My take on Hungarian Goulash!
I’ve been lucky to try so many good versions of Hungarian Goulash Stew in different Central European Countries; it’s SO flavorful and good (like a cousin of Beef Stew, but a richer paprika broth). I’ve always wanted to share my own version and while I cant say this is 100% authentic (different regions and families make it differently–but I really did my research!), I can say it’s every bit as good as any I’ve had! The ingredients and method are so simple. Enjoy!
Check out my other International inspired stew recipes like Spanish Lentil Stew, Chile Colorado, or Beef Birria or Chile Verde.
How to make Hungarian Goulash:
Sear Meat: season bite-size pieces with salt and pepper and flour and sear in hot oil until browned on all sides. Remove to a plate. Sauté onion. Add garlic. Deglaze pan with red wine.
Add broth and seasonings: Stir in chopped tomatoes, tomato paste, paprika, caraway seeds, marjoram and bay leaf. Pour in broth then return beef to the pot. Bring to a boil, then reduce to simmer, cover, and cook 1 ½ hours. Add bell pepper, carrot, and potato and cook until tender (20-30 minutes). Discard bay leaves then add a squeeze of lemon to the soup pot, to taste, before serving.
Serve our goulash stew recipe garnished with parsley, and with a slice of fresh crusty bread.
Make Ahead and Freezing Instructions:
To Make Ahead: The whole stew could be made a few days ahead of time and reheated. Cutting the beef, carrot, onion and bell pepper ahead of time also helps with quicker prep.
To Freeze: Transfer this classic Hungarian goulash to a freezer safe container and freeze for up to 3 months.
More Soup Recipes:
- Beef Noodle Soup
- Beef Stew
- Lemon Chicken Orzo Soup
- Lasagna Soup
- Taco Soup
- Lentil Soup
- French Onion Soup
- Cioppino
- Pozole
- Ham Bone Soup
Hungarian Goulash Stew
Equipment
Ingredients
- 4 Tablespoons olive oil, , divided
- 1.5 lbs beef chuck roast, (700 grams)
- 2-3 Tablespoons all-purpose flour
- 2 medium yellow onions, , finely diced
- 3 cloves garlic, , minced
- 1 Tablespoons sweet paprika
- 1 teaspoon hot paprika
- 1/2 cup dry red wine, optional (120 ml)*
- 3 Roma tomatoes, , chopped
- 1 Tablespoon tomato paste
- ½ teaspoon caraway seeds
- 1 teaspoon dried marjoram
- 2 bay leaves
- 6.5 cups low-sodium beef broth, (1.5 liters)
- 4 medium carrots, , peeled and chopped
- 1 large red bell pepper, , finely chopped
- 3 small Yukon Gold Potatoes, (about 400 grams or 1lb), cut into ½’’ cubes
- 1 small lemon
- 1/4 cup fresh chopped parsley
- Crusty artisan bread (white or rye), , for serving
Instructions
- Prep meat: Cut beef into bite-sizes pieces. Add to a bowl and season well with salt and pepper. Sprinkle flour on top, tossing until lightly coated.
- Sear meat: Heat 2 tablespoons oil in a Dutch oven or stock pot over medium-high heat. Add beef and sear, rotating after a minute or so, until browned on all sides (may need to cook in batches). Remove to a plate.
- Sauté onion: Add 2 more tablespoons oil to the pot over medium heat. Add onion and sauté for a few minutes, until transparent. Stir in garlic.
- Add red wine and let it simmer until it has reduced, about 5 minutes.
- Add broth and seasonings: Stir in chopped tomatoes, tomato paste, paprika, caraway seeds, marjoram and bay leaf. Pour in broth and return beef to the pot.
- Simmer: Bring stew to a boil, then cover, reduce heat to a simmer and cook 1 ½ hours. Tastes broth and seasoning with salt and pepper, if needed. Stir in bell pepper, carrot, and potato and cook until tender, about 20-30 more minutes. Discard bay leaves. Add a squeeze of lemon to the soup pot, to taste, before serving.
- Serve each bowl garnished with a pinch of parsley. Serve with a slice of fresh crusty bread, for dipping.
Notes
Macros
36 grams of proteinNutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Absolutely delish! I only had Hungarian sweet and spicy paprika. I used the it in place of both, listed, therefore, it was a bit more spicy. Everyone loved it. One of quietest meals we have had except for spoons clanking bowls and an occasional “pass the bread”…Thanks again for a great recipe!!
Wonderful soup